Persimmon Jam
Description
A simple canning recipe with no unnecessary fuss. If you have never tried persimmon jam, it is worth a try! Cook a small test batch, taste it—it has a pleasant, mildly sweet flavor with a lemony aftertaste. Depending on the variety, the jam may be slightly sticky. While hot, it is very thin, but as soon as it cools, it thickens right away. See the full recipe for details! Persimmons are rich in vitamins and trace elements: potassium, iodine, magnesium, and beta-carotene. They also help strengthen the immune system. The persimmon variety does not matter for the jam. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
For the jam I bought very ripe, soft persimmons, a large lemon, and sugar. Let's get started!
- 2
Step 2
Wash the fruit, cut into large pieces, and place in a heavy-bottomed pot suitable for making jam.
- 3
Step 3
Add the sugar and lemon juice. Mix.
- 4
Step 4
Bring to a boil; as it heats, the persimmons will release their juice, so there is no need to add water.
- 5
Step 5
When there is enough juice, puree the persimmons with an immersion blender. Return to the heat and cook the jam for 20 minutes at a gentle simmer.
- 6
Step 6
The jam has changed color and reduced a little, but it is still runny. That is how it should be.
- 7
Step 7
Prepare clean sterile jars and lids. Pour the hot jam into the jars. Let cool. In a couple of hours you will see how the jam has become thick but soft and tasty. I don't know if this happens with all varieties or only with mine, but the jam is slightly astringent, although the fresh persimmon was not astringent.
- 8
Step 8
Great preserves! Try persimmon jam!